Avocado Salsa

From the author, Heidi Allison: "This recipe delivers all the rich flavors of a full-fat salad dressing that you crave, but at a fraction of the fat. The secret is to use a buttery California or Mexican Hass (thick, bumpy black-skinned) avocados rather than their thin, green-skinned, watery Florida cousins. This salad dressing freezes well, and doubles as a reduced-fat guacamole topping for tacos."

Ingredients

• 1 Hass avocado, peeled and seeded
• 1 cup water
• 1/4 cup cilantro leaves, loosely packed
• 1/2 organic lemon, juice freshly squeezed (add 1 1/2 tablespoons)
• 2 serrano chiles, chopped
• 1/2 teaspoon kosher salt
• 1 tablespoon white onion, chopped

Directions

1. Put avocado, cilantro and water in a blender; blend till smooth.
2. Put avocado mixture in a bowl and add remaining ingredients.
3. Stir to blend.
4. Place mixture in refrigerator for several hours to chill.